Prepare the chicken soup according to the instructions and let it simmer for at least an hour. Then prepare the soup.
Peel the carrot, then cut into strips with the pendulum peeler. Place the vegetable strips in a sufficiently large pot.
Cut the washed leek into rings and add, finely chopped garlic clove, mushrooms cut into fine slices, slightly chopped ginger, chopped parsley and lemon zest also add.
Pour the prepared chicken stock over the vegetables and aromatics in the pot or fill with water and use a chicken stock cube. The vegetables should be well covered.
Bring the soup to the boil, then add the rice noodles and cook for a few minutes. In the meantime, cut the chicken breast into strips and add to the soup.
Stir the pieces of meat into the soup and bring to the boil at most once. Leave the noodle soup with the chicken to stand with the lid on for a few minutes, then arrange and serve with soy sauce and sesame seeds.